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THAI PEANUT CHICKEN PASTA SALAD WITH ORANGES (meat)

3/4 pound grilled chicken breasts
1/2 pound uncooked spaghetti or spaghetti
2 cups water
1 teaspoon salt
1/3 cup shredded carrots
4 green onions—thinly sliced
1/3 cup dry roasted peanuts—chopped 1/3 cup soy sauce
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons peanut butter
2 tablespoons sugar
2 tablespoons sesame seeds—toasted
Dash crushed red pepper
2 cups mandarin oranges, drained

To prepare chicken: Slice the cooked chicken into julienne strips and set it aside. Break the pasta into thirds. Bring the water and salt to a boil and add the pasta. Boil for 5 minutes, or until just tender. Drain. Rinse with cold water. Drain again. In large bowl, combine chicken, pasta, carrots, onions, oranges and peanuts. In small bowl, combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add dressing to salad. Toss. Cover. Refrigerate for at least 30 minutes before you’re ready to serve.